Hierdie koekie se naam mag dalk verwarrend wees… daar is ‘n verskil tussen ‘n macaron en ‘n macaroon. Hierdie is ‘n macaroon. Die resep bevat GEEN gluten en is dus vir voedsel sensitiewe lesers geskik. Jy kan verder gaan en die eier vervang met aquafaba (kekerertjie / chickpea) water. Vervang vir elke eierwit met 3 e kekeretjie water. Jy koop die blikkies in die winkel met kekerertjies in pekel oplossing. Die water hou jy terug om eierwit te vervang en die ertjies gebruik jy in slaai en bredies of maak heerlike hummus.
2 eier witte of 6 e kekerertjie water
Knippie kremetart
5 ml vanielje geursel
100 g (1 k) pekan of amandel meel (maal self pekans en amandel meel fyn)
30 ml mielieblom / rysmeel
225 g strooisuiker
½ t kaneel
1 t vanielje geursel
Ekstra strooisuiker om bo-oor te strooi
Voor verhit oond na 170 C en plaas silikoon velle of bakkerspapier wat met mielieblom gesprinkel is op bakplate van 30 x 45 cm. Jy sal net 1 benodig.
Klits die eier witte met ‘n vurk tot sagte punte vorm en eierwit se spanning gebreek is met n knippie kremetart. Voeg vanielje by en klits goed.
Meng die mielieblom, neut meel, kaneel en suiker saam. Sprinkel oor die eierwitte en vou liggies in.
Skep in versiersak met ‘n ronde spuit punt van 10 mm.
Spuit sirkels loodreg tot die oppervlakte deur die buis met ‘n op en afwaartse beweging vir 1, 2, 3 tellings op en af beweeg word. Druk effe plat met met ‘n vurk se agter kant en stamp 1 x ook die pan voor jy bak. Sprinkel ‘n kwart koppie strooisuiker oor.
Bak vir 18 minute. Laat op bakplaat afkoel vir 5 minute voordat dit verskuif word anders kraak die koekies.
Bron: Annelien Pienaar, 2000, Pastry, by mrs A Pienaar, Food Technology Tshwane north FET
Hoeveelehid 30 klein koekies. Hierdie resep verdubbel goed. Stoor in lugdigte houers in die vrieskas. Neute raak maklik galsterig en stoor in vrieskas vertraag oksidasie.
English
The name of this cookie may be confusing… there is a difference between a macaron and a macaroon. This is a macaroon. The recipe contains NO gluten and is therefore suitable for food-sensitive readers. You can go further and replace the egg with aquafaba (chickpea) water. Replace for each egg white with 3 tbsp water. You buy the cans in the store with chickpeas in brine solution. The water you keep to replace egg white and the peas you use in salad and stews or make delicious hummus.
2 egg whites or 6 tbsp water
Pinch cream of tartare
5 ml vanilla essence
100 g (1 c) pecan or almond flour (grind pecans and almonds fine yourself)
30 ml corn flour / rice flour
225 g castor sugar
½ t cinnamon
1 t vanilla essence
Extra caster sugar to sprinkle on top
Preheat oven to 170 C and place a silicone sheet or baking paper sprinkled with corn flour onto a 30 x 45 cm baking sheet. You will only need 1.
Beat the egg white with a fork until soft peaks are formed and the egg white’s tension is broken with a pinch of cream of tartare. Add vanilla and beat well.
Mix together the corn flour, nut flour, cinnamon and sugar. Sprinkle over the egg whites and fold in gently.
Spoon into piping bag with a 10 mm round piping tip.
Pipe circles perpendicular to the surface by moving the tube up and down for 1, 2, 3 counts. Press slightly flat with a fork’s back side and tap the pan 1 x onto the working surface before you bake. Sprinkle with a quarter cup castor sugar.
Bake for 18 minutes. Allow to cool on baking tray for 5 minutes before moving otherwise the cookies will crack.
Source: Annelien Pienaar, 2000, Pastry, by Mrs A Pienaar, Food Technology Tshwane north FET
Quantity: 30 small cookies. This recipe doubles well. Store in airtight containers in the freezer. Nuts become rancid easily and storage in freezer delays oxidation.